Having got used to salty herring, we absolutely forgot that the dishes prepared from a fresh fish concede nothing to it on the gustatory qualities. The fresh herring can be stewed with vegetables, to fry and bake.
It is required to you
- For the first recipe:
- fresh herring;
- desi;
- milk;
- salt;
- flour;
- mustard;
- lemon juice.
- For the second recipe:
- fresh herring;
- carrots;
- onions;
- vegetable oil;
- salt;
- For the third recipe:
- fresh herring;
- champignons;
- onions;
- parsley;
- egg;
- desi;
- horse-radish.
Instruction
1. For preparation of a herring in a mustard sauce clean 6 carcasses of a fresh fish from an entrails and scales, cut with pieces of average size. In a frying pan kindle 50 grams of a desi, and in one of two plates pour 200 grams of cold milk and dissolve in it a salt teaspoon. On the second plate fill 200 grams of flour. Dip pieces of herring into milk, and then dip in flour and fry in a frying pan on average fire from two parties.
2. Ready fish shift to a dish, and in that frying pan where she was fried, make sauce. For this purpose kindle 60 more grams of a desi, pour two tablespoons of flour and slightly fry, constantly breaking flour lumps. Pour in 400 grams of water, add some salt to taste and add 1 teaspoon of mustard and juice of a half of a lemon. Bring sauce to the boil, properly mix and fill in with it fish.
3. Stew a herring with vegetables. For this purpose 4 fresh big fishes clean and remove all entrails. Wash out and cut on portion pieces. Four carrots grate average and cut with half rings one big head of onions. On the warmed frying pan pour 50 grams of refined sunflower oil and dip in it vegetables to semi-readiness.
4. Lay a roasting pan bottom a foil and alternate layers fish and vegetables, powdering them I will merge also pepper. Then pour in 100 grams of hot water, cover and put a roasting pan on fire. You extinguish on weak fire within an hour.
5. To bake a herring in an oven clean and cut with small pieces of 5 large champignons. Crush one bulb, greens of a bunch of parsley and chop cubes one hard-boiled egg. Mix all these ingredients. Draw two fish carcasses of the average size, and stuff with the prepared stuffing.
6. Mix 50 grams of the softened desi with one tablespoon of horse-radish and the turned-out mix smear 2 leaves of a foil. From above put on one fish carcass on each leaf, densely close and place on a baking tray. Bake about 25 minutes at a temperature of 200 wasps.